Reject tradition. Embrace forever chemicals.
Anon recommends a cast iron pan
Submitted 7 months ago by Early_To_Risa@sh.itjust.works to greentext@sh.itjust.works
https://sh.itjust.works/pictrs/image/287a3a10-456c-418e-a7b1-9fab70403aa4.jpeg
Comments
riodoro1@lemmy.world 7 months ago
MonkderVierte@lemmy.ml 7 months ago
BerlingerHaus uses some kind of artifical stone for that. I’ve only got a grill pan so far but it’s easier to use and to clean than teflon. Surely wherever you are has something similiar?
Ageroth@reddthat.com 7 months ago
Enameled cast iron is definitely a thing, our le cruset Dutch oven is a work horse
meowMix2525@lemm.ee 7 months ago
some kind of artifical stone
Ceramic - similar to glass in that it’s made by melting sand (tiny stones)
My pans are ceramic, they’re great nonstick pans. Usually any burn-on is easy to clean off with some barkeeper’s friend. Still wouldn’t use metal utensils on it though as at the end of the day it is still just a coating and scraping it will degrade my pan. But they’re still like new a couple years after buying them and they’re very aesthetically pleasing pans to boot. And no pfas to my knowledge.
One of them is an aldi find, safe in the oven up to 450°
The other one is just a t-fal frying pan with a plastic handle. So not oven safe at all.
NuWuX@sh.itjust.works 7 months ago
Psythik@lemmy.world 7 months ago
There is nothing wrong with putting cast iron in the dishwasher. I do it all the time.
Enkrod@feddit.org 7 months ago
lemming741@lemmy.world 7 months ago
If the dishwasher strips the seasoning, you seasoned it wrong
Enkrod@feddit.org 7 months ago
Skillet issue
NigelFrobisher@aussie.zone 7 months ago
Stainless steel I swear by though. Easy to clean and nothing sticks if you heat the oil properly.
EatATaco@lemm.ee 7 months ago
While oil is necessary, It’s more about how you preheat it and your technique, rather than how you oil it; no amount of oil is going to save you from over crowding a cold pan.
TranscendentalEmpire@lemm.ee 7 months ago
Yep, the old hot pan cold oil technique you use with a traditional woks works well with cast iron, carbon steel, and stainless steel.
You basically get the pan as hot as you can, coat with enough to cover the pan with a thin layer of oil, and heat until smoking. Dump out your hot oil and add your cold oil and then your ingredients. If you get good at hot pan cold oil you can make just about anything nonstick.
TriflingToad@lemmy.world 7 months ago
you’re telling me the infomercial lied to me?!
DJDarren@thelemmy.club 7 months ago
My sauce pans are stainless and are The Shit. Had them four years now and they’re still in good order.
My frying pan is cast iron and is The Shit. Had it a year and it’s still as good as when I bought, and I use it every day.
I will never go back to flaky non-stick bullshit.
Noodle07@lemmy.world 7 months ago
Stainless steel sticks because you need more butter in your pan 👌
Chef_Boyardee@lemm.ee 7 months ago
Been rocking stainless for about 15 years. No issues. I have no prob searing pork chops without any sticking.
NigelFrobisher@aussie.zone 7 months ago
I always thought non-stick was better for egg, but actually I’ve been cooking eggs on stainless steel without them sticking for quite a while now.
thawed_caveman@lemmy.world 7 months ago
it’s so much better than stainless
debatable but i think so
it takes a little maintenance
everything needs maintenance in the sense that you have to clean it. jokes aside, the only maintenance it needs is to burn oil in it if the seasoning got a little damaged for any reason
can’t cook anything tomato based
you can, it’s not great but won’t ruin it
eight coats of oil you have to burn onto it before you can use it
that’s not true, all cast iron pans come pre-seasoned from the factory
you can cook fried eggs and steak
that is true
even after seasoning it everything will still stick to the pan
not really, it’s pretty non-stick
to clean it you gotta heat it up then dry salt scrub then re-season
not really, you only need to do that if the seasoning got damaged
if water ever touches it the entire thing will disintegrate
that’s not true, you’d have to leave it in water for days to get it to rust
things that aren’t mentioned: you gotta use it regularly otherwise it gets sticky; you can use metal tools like knives and spatulas directly in the pan that would demolish any teflon; the seasoning is more resilient than people think, you can even wash it with dish soap; the seasoning actually gets stronger when you fry fatty things in it (grilled cheese, steaks, eggs, sausages); it’s very simple, durable, rustic, old technology, and incredibly cheaper than skillets of a similar quality (excluding cheap teflon pans); you can unrust it in your garage and even weld it back together if it breaks, which is sick as hell.
dejected_warp_core@lemmy.world 7 months ago
I’m with you 100%.
I’ll add that I rarely use my cast iron in the kitchen, preferring to use it on camping trips or the grill. Why? The sheer heft of the thing could accidentally cause my glass cooktop some trouble. For those occasions, I reach for my well-seasoned carbon steel pans: much lighter with most of the same non-stick situation as the iron skillet.
thawed_caveman@lemmy.world 7 months ago
I don’t know your glass cooktop, but i’d be shocked if the weight of a cast iron was enough to damage it. Does this mean you also wouldn’t put a cooking pot full of water on it? Mine had no problem, didn’t even get scratched which i was worried it might.
That said i do think cast irons can be too heavy for some people, especially when it’s full
SSJMarx@lemm.ee 7 months ago
glass cooktop
This is one gripe I have with my own cast iron, is that it marks up my glass cooktop when I use it. I can return the top to pristine condition by scrubbing it with steel wool, so it’s not permanently damaging it, but it’s kind of annoying to me that you can see which one of the burners I use way more often than the others because its discolored in a cast iron-sized circle.
match@pawb.social 7 months ago
“some of this is true”
ChickenLadyLovesLife@lemmy.world 7 months ago
you can unrust it in your garage
You can very easily de-rust cast iron cookware with Ospho which is basically phosphoric acid (Loctite naval jelly available at Lowe’s is the same stuff in gelled form, which is a bit grosser). Obviously you have to rinse it really well afterwards, but it’s a hell of a lot easier than trying to physically remove the rust.
dejected_warp_core@lemmy.world 7 months ago
My biggest gripe with Teflon, after the whole PFAS problem, is that you have to baby it. I never was able to find a plastic spatula that worked well for any application. At worst, some are so darn floppy it’s like trying to flip an fried egg with another fried egg. Not to mention, the leading edge would eventually melt and deform sending plastic shreds everywhere over time.
The things you can do cooking-wise with metal tooling just get you more control and better results. Any pan/pot that lets you do that is going to help your overall cooking experience. Plus, even if you don’t go carbon steel or iron - say, stainless or even glass - de-glazing the pan with some water and heat from the range can make short work of cleaning.
One last point to this rant: your favorite cooking shows are lying to you softly. Your cookware are tools - they’re gonna get fucked up. Used things eventually get scratched, stained, singed, dented, and that’s okay; I promise you they’re not unsanitary because they’re in this state. Those stainless pans with mirror-perfect surfaces, or carbon steel skillets with that pristine golden hue, they’re new; you usually see new product on camera thanks to sponsors and the general optics of the thing. Teflon pans hold out this false promise of pristine cook surfaces that just aren’t realistic. And in practice, even those awful things do not go the distance. So yeah, reject modernity and all that. You’ll be okay.
angrystego@lemmy.world 7 months ago
Why would you use a plastic spatula? I use wood with teflon - doesn’t scratch and isn’t floppy!
microphone900@lemmy.ml 7 months ago
Right! I use silicone spatulas because I like the slight bit of flop it has, but there are options besides pan scratching metal and really crappy, pan saving plastic spatulas.
thedeadwalking4242@lemmy.world 7 months ago
In all seriousness my cast iron never looses its seasoning and is the best non stick I have in my house. I refuse to go back to PFSA
ALoafOfBread@lemmy.ml 7 months ago
People have weird ideas about seasoning. It is literally oil polymerized and bonded to the metal with high heat; but people act like it just rubs off. You can scrape seasoning off, but it’s hard. I need steel wool to do it.
I think these people complaining aren’t really seasoning their pans - just using dirty pans.
exasperation@lemm.ee 7 months ago
Different types of oils form different polymerized surfaces, too. Related to the greentext, some people came up with the idea of flaxseed as the best oil for seasoning cast iron based on some theorycrafting about chemistry at a high school level, and it turned out that flaxseed oil seasoning chips and flakes really, really easily.
So there are a bunch of people out there doing it wrong and complaining that it’s too fussy.
TimewornTraveler@lemm.ee 7 months ago
lol look there’s one main benefit of cast iron: it holds heat really well. it is not easier to use it maintain than steel, but if you want something that holds a lot of heat, look no further
LustyArgonianMana@lemmy.world 7 months ago
No, the main benefit is that it I’d made out of something edible that won’t give you cancer
ngwoo@lemmy.world 7 months ago
Stainless steel is unreactive and is leeching less into your food than cast iron, if that’s your main concern. We already know that burned things are a carcinogen so why wouldn’t that include burned polymerized vegetable oil?
Mr_Blott@feddit.uk 7 months ago
The one reason professional chefs don’t use it is because it doesn’t disperse the heat evenly tho
9point6@lemmy.world 7 months ago
If you need even heat distribution, copper pans are the way to go
And they definitely need more babying than cast iron IMO, cast iron pans will take any and all abuse, then you can just clean & season them again and your pan is good as new
If you get cooper too hot, use the wrong utensils or generally not treating it with kid gloves, it’s gonna end up ruined after a few years, especially if it’s a tin lined one
TimewornTraveler@lemm.ee 7 months ago
you heat it way up then use a low heat after it gets to temp. that’s a commercial issue
scytale@lemm.ee 7 months ago
That and they’re very heavy. I think I’ll go with carbon steel instead. Yeah you still have to season it, but at least its easier to handle.
Illecors@lemmy.cafe 7 months ago
To me that’s a benefit. Stays steady on the hob.
ColonelThirtyTwo@pawb.social 7 months ago
This has been my experience with cast iron. There’s so, so, so much conflicting information on them. Even in this thread.
ThirdWorldOrder@lemm.ee 7 months ago
Cast iron is great if you want to throw the pan in the oven or if you have a grill big enough to fit it. For regular use who gives a shit.
Been using cast iron my whole life
MachineFab812@discuss.tchncs.de 7 months ago
The water one is definitely false. You just have to dry it and add cooking oil right away.
Steel wool or a Brillo pad, on the other hand …
AnarchoSnowPlow@midwest.social 7 months ago
I didn’t even always add oil afterwards. I just wash it then stick it on the stove on low to dry it while I unload and reload the dishwasher or whatever.
My wife does hate that I’m fine with my cast iron living in the stove though.
ThisIsNotHim@sopuli.xyz 7 months ago
America’s test kitchen has done that, although I can’t find one that addresses all the bits of misinformation.
This one is pretty ok, but doesn’t address all things, and doesn’t specifically call out the myths: www.youtube.com/watch?v=ZUComSZbZ7o
Notably missing is tomatoes/highly acidic foods. IIRC, it’s fine if the duration is short (about 15 minutes). Shakshuka and quick tomato sauces should be fine, but don’t make Grandma’s all-day tomato sauce. Regardless, for these contexts I’d still grab stainless if that’s an option, but mostly for ease of use/cleaning
RBWells@lemmy.world 7 months ago
Cast iron is cheap, indestructible, gets better with time, does want some care but nothing outrageous. I do have a good stainless skillet as well, call it the “stick pan”, if you want something to stick and then deglaze, it’s good.
But the cast iron is my joy, my kids joke that I love it more than I love them (it is older than they are) and already argue about who will get it when I die. Have never bought a nonstick pan, they seem unhealthy, and old cast iron is satiny and nonstick. It suits the way I cook, or perhaps the way I cook has been shaped by the pans. I don’t worry about tomatoes or wine sauce but wouldn’t slow cook spaghetti sauce in one, would use stainless or the Le Cruset one for that.
Mostly I think it’s like flannel, not great at the start but improves with use, ends up better than everything else and then stays better for a long time. In the case of cast iron that could be several generations.
LittleBorat3@lemmy.world 7 months ago
Then my fictional grand kids can have my pan that has 5 different layers of seasoning on it with half of them peeling off.
It will last even longer because it’s in my cupboard for 5 years.
RBWells@lemmy.world 7 months ago
Nooo give it to a disapproving hipster dude, so he can sand it and lovingly restore it and judge you!
One of mine got crusty, I put it in the oven and ran it through a self clean cycle, it all burned off and I re-seasoned it, been smooth sailing since. So you could try setting it on fire like that.
AgentGrimstone@lemmy.world 7 months ago
I just like how I can use my metal scrapers and spactulas without having to worry about damaging it.
ElmarsonTheThird@discuss.tchncs.de 7 months ago
I get that point, but stainless steel also exists.
rc__buggy@sh.itjust.works 7 months ago
Stainless doesn’t work as well as ferrous, especially for frying. Carbon steel pans are popular too, sort of a modern version of cast iron.
Someonelol@lemmy.dbzer0.com 7 months ago
I like to avoid the hassle of taking special care of a cast iron and just use a stainless steel pan from IKEA. Spray on cooking oil works really well to keep food from sticking if your don’t crank up the heat and anything that does get stuck can be easily scrubbed off with a copper scouring pad. Best part is that there’s no need to worry about rust. Ultimately just use what you like most.
UnderpantsWeevil@lemmy.world 7 months ago
Especially for steak, pork, and fish, the cast iron heats up better and sticks far less than steel. Also much easier to clean.
But for anything that’s saucy (pasta) or could benefit from a good deglazing (scallops particularly but also for veggie dishes), stainless steel works best.
I just have to commit myself to cleaning up immediately after the meal or consign myself to a lot of scrubbing.
I like to have both on hand. Really depends on the dish.
TexMexBazooka@lemm.ee 7 months ago
Cast irons are best cleaned while they’re still hot. I hit mine with hot water, give it a gentle scrub/rinse, then bake it in the oven to evaporate any left over moisture.
I’ve had it for ten years and if I stuck it on a shelf and said it was new nobody would know the difference
SSJMarx@lemm.ee 7 months ago
Ultimately just use what you like most.
I always say that the best pan is the one you got for free when you moved into your new house.
ChickenLadyLovesLife@lemmy.world 7 months ago
My best pan was the cast iron frying pan from the 1920s that I inherited from my grandmother. I say “was” because eventually my brother used it to drain the oil from his motorcycle. I still haven’t totally forgiven him for that.
Krauerking@lemy.lol 7 months ago
Hey, if your meat is sticking it might just need to sit longer at a slightly lower temp if you are worried about burning. Letting pork sit for longer has done a lot for me for it sticking.
And then also for cleaning heating up the pan dry on the burner than throwing in some warm water to boil while scraping the bottom has been way faster than scrubbing it all.
TheFerrango@lemmings.world 7 months ago
Nothing beats the feeling of pouring cold water on the still hot cast iron pan.
elvis_depresley@sh.itjust.works 7 months ago
why use a forever pan when you can have forever chemicals?
arc@lemm.ee 7 months ago
I have a cast iron pan. Pros - it’ll last forever if you look after it, it doesn’t contain PFAS and generally it is non-stick enough to not be a nuisance. Cons - heavy AF, needs to be cleaned and dried after use & not in a dishwasher. I haven’t tried to cook anything acidic in it yet but it does okay for steaks, eggs, mushrooms, sauces that I have used it for.
I still use soap and a plastic scrubber on mine and just dry it on the hob for a bit. I haven’t had to reseason it yet but I imagine it will be a pain in the ass when I do. I have seen part of the seasoning flake off but it normally self heals with more cooking.
So it’s okay overall but I think lack of PFAS and the fact that this thing will last a lifetime are the clinchers. Even if you have non-stick buy one of these and use it by default. I expect a stainless steel pan would be good too for same reasons.
Mjpasta710@midwest.social 7 months ago
I’ve heard from several sources that the iron is supposed to be good for the diet. I love my carbon steel and cast iron kitchenware. All of the studies I’ve seen show it as a superior option to PFAS cookware and will still outlast the latest ceramic options. I have a very non-stick carbon steel pan and griddle from avocado oil seasoning.
You didn’t mention that you’re oiling it after drying it. It’s recommended that you lightly oil the surface upon storage.
One Source: www.youtube.com/watch?v=Px6jqcYFdFs
arc@lemm.ee 7 months ago
I’ve heard from several sources that the iron is supposed to be good for the diet. I love my carbon steel and cast iron kitchenware. All of the studies I’ve seen show it as a superior option to PFAS cookware and will still outlast the latest ceramic options. I have a very non-stick carbon steel pan and griddle from avocado oil seasoning.
You didn’t mention that you’re oiling it after drying it. It’s recommended that you lightly oil the surface upon storage.
I think cast iron will definitely outlast ANY non-stick, no question. For non-stickiness though it’s basically on the tolerable end - put oil in it and most stuff will slide around but sometimes you don’t want too much oil so its a trade off. I think stainless steel is a great option in its own right - it’s not really non stick but it can be made tolerable with oil and can be scrubbed back to condition and thrown in the dishwasher.
I sometimes coat my cast iron pan in oil, but more often than not I don’t.
areyouevenreal@lemm.ee 7 months ago
Stainless steel pans are amazing when used for the right purpose. They weigh much less than cast iron, don’t require any maintenance beside cleaning them, and they are pretty much indestructible. If you burn something badly you can use metal scowering pads or any chemical you damn well like (including sodium hydroxide that will melt flesh) to get the thing clean again. They are tolerant to any cooking temperature you would ever use, ever. You can’t overheat one with any appliance a normal kitchen would have. This means you can easily pop one in the oven provided it has a metal handle.
The only issue being they have no non-stick properties to speak of and relatively little thermal mass. This is good in that they don’t need long to heat up, but bad in that it’s not a consistent temperature and you have to know what you are doing with the power control to get the results you want. This means it’s essentially useless for cooking things like steak, and difficult even to cook an omelet without using a lot of butter, ghee, or oil. Things like tomato sauces though? Perfect. The stainless steel could care less about the acidity.
Undef@sh.itjust.works 7 months ago
So the stainless steel does care at least a little bit about the acidity?
Classy@sh.itjust.works 7 months ago
Look for antique CI and you’ll get less weight. I love CHF (Chicago Hardware Foundry) and BSR (Birmingham something something…) pans because they’re thinner casting and smooth finish. I also have some Antiques from the 19th C that get regular use. I can’t stand modern pans. They are all way too heavy, and that pebbled surface is a pain in the ass to cook on and clean. It’s no wonder people hate cast iron
PraiseTheSoup@lemm.ee 7 months ago
Love my cast iron pan and my stainless and mostly agree. Just want to point out that stainless steel isn’t really comparable to cast iron. Cast iron is cheap while good stainless pans are quite expensive, and you can’t really season stainless to be nonstick. Sticking is actually a feature of stainless, because then you can use a technique called “deglazing” to make a flavorful sauce out of the stuck bits.
I have one of each and I like them both for different things.
Mjpasta710@midwest.social 7 months ago
Mostly agree. I want to add, there are ways to make your stainless steel produce a non-stick effect.
Very similar to the method used to produce a non-stick surface on carbon steel, cast iron, and other heated cooking surfaces. Essentially you apply a light coat of oil and created a polymerized surface on the pan.
One source: www.youtube.com/watch?v=qXEt-fhyCis
Mpatch@lemmy.world 7 months ago
Nah my cast only washes with hot water and small Scraper. If you need soap. We’ll you don’t like actualy don’t. Seasoning? Just cook bacon, dump the grease leave a bit in put it back on the stove for a hot minute or while you put your blt together. Done it’s hunk of metal not much you can do to fuck it up. And if food is sticking to it probably cause you didn’t get the pan hot enough before you put the food in.
match@pawb.social 7 months ago
call me lemmyml but I fucking love using a carbon steel wok to cook anything
Furbag@lemmy.world 7 months ago
I bought like a $30 one at the grocery store a few years ago and it’s still going strong. If I forget to use it for a long time it’ll get a patina of rust, but it scrapes right off. I only seasoned it once when I got it with beef tallow.
Honestly if I threw it away today and bought a new one it still would have been cheaper than buying a Teflon pan for like triple the price and having it only last maybe a year before it gets completely ruined, and you get those forever chemicals in your body as an added bonus.
It’s not like it’s some huge investment, just give it a try and see if it works for you. Buy a cheap one at a big box store, season it with oil or fat, and don’t put it in the dishwasher just hand rinse it with lye-free dish soap and a soft sponge. Maybe that’s too much work for you and you prefer your nonstick or stainless, that’s fine too, good quality stainless can last a lifetime if treated properly and ceramic nonstick pans are getting better and cheaper all the time and pretty much outcompeting PFA-based products because people are becoming more aware of how shitty they actually are.
weeeeum@lemmy.world 7 months ago
I use a wok and I wish I could use it for everything. I love that little damn thing to bits. I have only seasoned it twice (removed the previous one due to rust) and it can fry an egg fine.
It handles soap, tomatoes and other acidic foods fine as well. Didn’t use any fancy oil, just avocado oil.
My mom’s 300$ tephlon pans don’t even last more than 8 months without getting nicks. My Lil fella is 15 years old.
They want to brainwash into using expensive, disposable, products.
LANIK2000@lemmy.world 7 months ago
I fucking hate cast iron pans. It’s way too easy to absolutely ruin one. But more importantly, it’s absolutely impossible to cool one down. If you determine that the pan is too hot and your shit is burning, sing your prayers, cus that shit is burning! What’s that? You can put it in the oven straight from the stove? So neat, but like, I have a pot for that. Also never ever made a dish that asked for such a maneuver.
mlg@lemmy.world 7 months ago
I’m honestly surprised it took this long before Teflon and PFAS in general became a more public issue.
Especially after project farm showed how easy it is to scratch the coating material. I think only like 2 pans actually held up somewhat in hardness.
lath@lemmy.world 7 months ago
Yeah, but one hit with this baby and you’ll send any ghost straight into the afterlife.
TexMexBazooka@lemm.ee 7 months ago
My cast iron cookware exists out of survivors bias. Everything else has fallen apart in one capacity or another.
chemicalprophet@lemm.ee 7 months ago
Don’t care, use carbon steel
jabathekek@sopuli.xyz 7 months ago
Counterpoint:
It doubles as a weapon that can induce blunt-force trauma.
EpeeGnome@lemm.ee 7 months ago
I had a housemate who fried sausage patties and eggs in my cast iron skye every morning for a couple of years. Gave it a good wipe and that’s it. I’d cook other things in it sometimes and wash it up if needed. The seasoning on that thing developed into a deep black that was so smooth you see your reflection in it and you could fry an egg without oil and it came off clean with just a nudge from the spatula. It was beautiful.
We went our separate ways and it quickly degraded back to a more normal “good enough” level of seasoning. It was great, but I’m not frying up a fancy breakfast
sleepmode@lemmy.world 7 months ago
I’ve had one for roughly 15 years and use it almost every day. I most often use it as a baking pan or for grilling things. Not much sticks to it and what does is easily scrubbed off. I don’t season it in any meticulous way, just put a coat of cooking oil on and toss it in the oven every few months. I don’t cook acidic things in it - that is the rare time I use the stainless. I definitely understand why some don’t like the weight but I’m used to it.
Kusimulkku@lemm.ee 7 months ago
Yes, I can’t say I’ve been terrible impressed by cast iron pans. The people gushing about them are pretty funny though.
immutable@lemm.ee 7 months ago
I bought a $20 cast iron pan at target, I season it like once a year. I just wash it and make sure to dry it, I’m sure this is against the rules. Seems to work fine for me though. I wouldn’t say it’s nonstick but it’s mostly fine.
A $20 Teflon pan would be flaking and unusable, so for $20 it’s a good deal.
Annoyed_Crabby@monyet.cc 7 months ago
I bought those marble coated pan, now entering 2 years of frequent use, other than tiny bit of degraded non-stick capability, it works just fine, didn’t even chip. I bought an expensive teflon once, it only last around half year before it start chipping. Teflon is just bottom tier coating now.
I also own a cheap cast iron skillet, cook with it frequently, wash with soap and only heat dry it, didn’t even bother with seasoning after washing, it now has a nice, smooth patina on it that mostly non-stick. I genuinely don’t get why people always baby a cast iron, it’s a hilux, not a cybertruck.
Gullible@sh.itjust.works 7 months ago
to answer your question, I’ve heard it described as half hobby/half pan. And quality can vary on the finish. Mine required a full restoration after a potato took the seasoning with it. Since then, low maintenance.
thefartographer@lemm.ee 7 months ago
I have a cast iron griddle that I use once a year at my mom’s house. I leave it in the outdoor grill when I’m done using it and don’t even clean it. The next time I go to use the grill, I take out the cast iron griddle and just leave it out in the elements and it rusts like crazy.
Then, the day I’m ready to use it again, I scour the shit out of it, heat it up to 500-600°, throw some oil on it like a greased up whore, and get the lowest quality seasoning on it.
Then I use it to grill some ears of corn so they don’t turn black from the soot of all the wood I burn to heat the outdoor grill. Once the corn is done cooking, I close off the grill and tell the cast iron griddle to go fuck itself.
Alexstarfire@lemmy.world 7 months ago
That sounds like a waste of effort to me, but you do you.
MonkderVierte@lemmy.ml 7 months ago
lemm.ee has a profanity filter too?
LustyArgonianMana@lemmy.world 7 months ago
Do test cast iron pans for lead please. Even cheap ones from Target (especially cheap ones)
maliciousonion@lemmy.ml 7 months ago
How can I test one for lead?
frezik@midwest.social 7 months ago
The FDA bans lead in cookware: …edf.org/…/fda-says-cookware-that-exhibits-any-le…
Although I’m a little surprised it took until 2023 to make this happen. In any case, stuff bought at retail should be fine. I’d be very surprised if Lodge cookware–what Target usually sells–ever had lead in it.
Amazon stuff, though? That place is a leaky sieve of Chinese goods that wouldn’t normally be allowed.
ALoafOfBread@lemmy.ml 7 months ago
It’s fine and good to wash cast iron - particularly if you had something corrosive in there. Don’t do it in the dishwasher (change in heat can be bad for it - same reason not to machine wash kitchen knives).
People who say washing your pan will remove the seasoning have not properly seasoned their pans or see food residue washing out and think it is the polymerized oils bonded to the metal that are washing out. If that’s the case, you are washing way too aggressively.
0ops@lemm.ee 7 months ago
There used to be some truth to the advise of not washing cast iron because those old-fashioned soaps had lye that could break down the seasoning. So I guess if you like to use boutique soaps you should be mindful if they contain lye. But if you’re just using dawn dish soap like probably 90% of everybody, go to town, you’re not going to remove seasoning with dish soap